No more overcooked or undercooked duck breast: this Top Chef winner shares his technique for guaranteed success

Duck breast is often feared for its delicate cooking. Overcooked, it loses its tenderness, and undercooked, it becomes difficult to enjoy. Fortunately, Hugo Riboulet, winner of Top Chefrevealed on his Instagram account his infallible technique for cooking this dish to perfection. With his adviceyou are sure to succeed in this classic, whether you are a novice or a seasoned cook. Here we go!

Hugo Riboulet begins with a key step: trimming the duck breast. “Slightly trim the excess fat. We’ll come and square it”he explains. Be careful, the cut must be light, on the surface, without touching the flesh. For maximum precision, he recommends placing your finger against the blade of the knife, slightly offsetting each incision. Once the grid is made, the culinary expert recommends salting both sides of the meat well. Cooking starts cold in a pan, without adding fat. Place the breast skin side down so that the fat melts gently. For about five minutesregularly baste the meat with the melted fat to warm the fillet without burning its surface. Hugo Riboulet insists on the need to control heat. “The goal is really to not have a very strong heat source on the net side.”he says. Then simply turn the duck breast over for just ten seconds, then remove it from the heat. The secret to perfect cooking? Let the duck breast rest in aluminum foil for as long as cooking. This allows the heat to spread evenly throughout the meat.

Duck breast goes wonderfully with sweet and savory accompaniments. Opt for sautéed apples or mashed sweet potatoes for a comforting mix. If you prefer a more traditional pairing, roast vegetables, like carrots or parsnipswill bring a rustic touch. To give more acidity to your dish, a red fruit or balsamic vinegar sauce is ideal to enhance the richness of the duck.